Beer Yeast
How house yeast carbonate root beer and other soft drinks create alcohol?
Was used to make root beer at home, and yeast have it nice and soft after five days without creating alcohol, so I was curious.
The yeast produces alcohol, whether beer, root beer, or bread. In bread ethanol evaporates due to heat. At the root beer that alcohol stops around half of alcohol percent in volume, which is legally non alcholic in most jurisdictions. Stop at this point due to the accumulation of carbon dioxide (Many of them CO2-related factors here, but the simplification of the effects of explanation), and the relative scarcity of nutrients in the root beer compared with the fermentation of beer. Indeed, it is safer to bottle your root beer in plastic bottles instead of gas, since the levels of carbohydrates are less controllable than normal priming scenarios bottled beer.
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